Title: Pickled Salmon
Categories: Appetizers, Fish, Kosher/pare, Passover
Yield: 10 Servings

2 c White vinegar
1 1/2 c Water
6 tb Sugar
2 tb Kosher salt
2 lb Salmon fillets, skinned and
-boned
2 tb Pickling spice
6 Bay leaves
2 Onions, sliced 1/4" thick

Bring the vinegar, water, sugar and salt to a boil. Let cool completely.
Cut the salmon into pieces approximately 1"x2". In a ceramic crock, glass
bowl, or plastic container, place a layer of salmon pieces, then a
sprinkling of pickling spices and bay leaves, a layer of onions, then
repeat the cycle until you have used everything up. Pour the cooled
marinade over the fish. Cover and refrigerate at least 3 days. Serve the
salmon with its onions, with matzo and butter and sliced cucumbers with
sour cream dressing, or if serving with a meat meal, just with matzo.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Joyce Goldstein (Square One, SF) Posted to MC-Recipe Digest V1
#551 by "Master Harper Gaellon" on Apr 4, 1997